Food and Wine Pairing Classes Aberdeen SD

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Pairing Carmenere with Food from Around the World

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What’s Cooking with Carmenere? Carmenere goes terrifically with food. It’s a highly versatile red grape that goes well with a wide variety of dishes, especially spicy and savory ones. In this section, we provide readers with some suggestions on pairing Carmenere with different cuisines from around the world. Depending upon the dishes, Carmenere can be an adventurous and satisfying alternative to Merlot, Zinfandel, Syrah, Chianti Classico, Tempranillo and Malbec.

As noted earlier, Carmenere comes in several styles, but the most common one is ripe and spicy dark red fruit with a soft, velvet texture on the palate and with accents of black pepper, possibly smoke and tar, or herbs and green pepper. It usually has some oak spice aromas and flavors, too. It is medium weight with good structure and acidity, due in part to blending with Cabernet Sauvignon. And it has soft, round tannins on the finish.

Taking Account of Ingredients. While highly versatile for pairing with food, we find that Carmenere goes particularly well with dishes that contain the following ingredients:

Viña Errazuriz and Carmenere

Viña Errazuriz pairs their ethereal Kai Carmenere with a magnificent dish of Boar Tenderloin over Portobello Mushrooms and Grilled Vegetables with a Carmenére Reducation and Cilantro Foam.

Preparations. Carmenere is divine with savory dishes, especially earthy stews, and moderately spicy or even hot spicy dishes. It goes well with vegetables alone or meats and vegetables. It also handles well spicy dishes off the grill. As shown in thetable, Carmenere pairs well with the cuisines of many countries.

Pairing Food and Wine of the Western Loire

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The Loire Valley is one of France’s most exciting culinary regions. The sea, rivers, forests, and farms offer a bounty of fresh ingredients that make the Loire a wonderland of fine and varied cuisine. Likewise, few regions in the world can match the variety and quality of Loire Valley’s white, red, rose, sweet, dry and sparkling wines. Below is a sampling of the rich variety of food found in the Western Loire and the wines that best accompany them.

Sea Food and Fish.

Loire cuisine features marvelous seafood: oysters, mussels, shrimps, prawns, anchovies and sardines. Oysters on the half-shell are one of the Loire’s most enjoyable culinary experiences. Vendée-Atlantic Oysters. (distinctively colored Vendée Atlantic oysters found in the port at Bec), are especially valued. Muscadets are also the classic wine for pairing with oysters, owing to their crisp, tart and minerally character.

Mussels à la marinière and mussel soup with saffron are also among the region’s superb seafood dishes. Mussels are traditionally raised on posts in the Bay of Aguillon and are cultivated with much the same care as the oyster. Anchovies and sardines from Saint-Gilles-Croix-de-Vie and La Turballe are also widely available. From June to September baby sardines called Petits are caught and sold in Nantes. You can eat them raw or with butter and bread. Muscadets and Sauvingnieres pair beautifully with mussels, anchovies and other seafood dishes.

Freshwater Fish.

Freshwater fish such as salmon and lamprey, which spawn in the Loire are among the glories of the Valley’s cuisine. Matelote d’anguilles, a stew made of eels and red wine, a regional specialty, is ideally paired with a light red from Chinon, Bourgueil or Samur. Roast salmon or turbot served with a beurre blanc can also be heavenly. The Loire’s other noteworthy fish include sandre, or zander, often described as pikeperch, pike, bream, and shad. All these fish can taste heavenly, if prepared simply and paired with a ripe and flavorful Chenin Blanc. Simple grilled fish, pan-seared halibut, and above all freshwater whitebait, can also be paired nicely with Muscadet.

Beurre blanc is the Nantai’s most famous cultinary contribution. It is made with butter, shallots, and a reduction of dry white wine, and vinegar It is highly versatile accompanying fish, but also cooked or grilled vegetables like asparagus. Muscadet may have been the wine used in the original beurre blanc.

Pork and Charcuterie.

Pork is one of the most important components of Loire gastronomy. It is prepared in a variety of ways, most notably stewed in traditional dishes like the 17th century noisettes de porc aux pruneaux de Tours which combines pork, prunes, cream and Vouvray. Another pork dish is charbonnée, a pig stew with onions cooked in a Chinon or other red wine. Pig cookery also...

Pairing Sauvignon Blanc and Food

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by Edward Korry, MA, CWE

In general, the high acidity of Sauvignon Blanc has the ability to make most foods shine, much as lemon complements many dishes. The acidity pairs well not only with fried foods but with foods that are intrinsically more difficult to pair due to such elements as the chlorophyll of green vegetables or the umami of rich dried or dry aged foods. Acidity also balances out salty and cured foods.

From a pairing perspective, there are three distinct styles of Loire Sauvignon Blanc wines: [ 1 ] those that are more fruit driven, have less complexity, and higher noticeable acidity; [ 2 ] those with a more complex, mineral, dry chalky, leafy character; and [ 3 ] those from the second category that are barrel fermented and/or have been allowed to bottle age and become transformed into a weightier, more complex wine with a lemon custard character.

The first grouping of wines which come from the lower vineyards of Sancerre, Quincy, Reuilly, and Menetou-Salon have fresh acidity which acts as a foil to foods that are uplifted by citrus notes. The primary issue to focus on is the intensity of the dish, which cannot be too intense to the point of overwhelming the wine’s flavor.

Pairing Food with Fruit Driven, Uncomplicated Wines 1

Vegetable and Egg Dishes

Seafood

Fish

Beef/Chicken

Crottin de Chavignol (goat's cheese)

Fried Calamari

Goujonette of sole or other white fish

Souvlaki

Fried Zucchini Flowers

Moules Marinières

Vegetable Terrines

Smoked seafood

Eggplant dishes such as babaghanoush

Ceviche

Eggplant, tomato and parmesan gratin

Grilled Asparagus with lemon, olive oil and feta

Sauteed Crab cakes and caper butter sauce

Leek and Goat cheese quiche

Spinach salad with lardon, goat’s cheese and figs

Gazpacho with crabmeat

Tomato tart

The second grouping comprises the more complex wines of the best sites of Sancerre and Pouilly-Fumé made by some of the more demanding producers. There is more weight to these wines, which have a dry, acidic and intensely long finish. Foods need to be rich with good depth, but not so much as to overwhelm the wines. Spicy cuisines tend to overwhelm these wines. If one insists on Sauvignon Blanc with spicy Caribbean or Indian dishes, it might be better to opt for something from the New World. However, many Loire Sauvignon Blancs of this second category have a chalky minerality which pairs wonderfully with deliciously fresh seafood. They combine exceptionally well with Japanese cuisine.